Corn Potato Chowder (vegan)
The end of the summer is a perfect time to make this soup. You can find a corn on a cob almost at any farmer’s market. This soup is super creamy, hearty and healthy!
Ingredients:
2 leeks thinly sliced, leave green top for Leek & Tarragon Oil
3-4 garlic cloves, finely diced
2 cup celery, finely diced
1 yellow or green bell pepper, diced
1 jalapeño pepper, seeded, and finely diced
2 cup millet grain, already cooked
2-3 cups vegetable broth, preferably home made
2 can full fat coconut milk
1 inch turmeric root, preferably fresh
2 teaspoons salt
2 bay leaves
1/2 teaspoon ground coriander
3 cup small potatoes, sliced in to rounds
3-4 cups fresh corn kernels, scraped from 4 to 5 raw cobs
fresh Thyme for cooking
3 tablespoon lemon juice, freshly squeezed
to serve:
Leek & Tarragon infused oil
fresh tarragon
black pepper, freshly ground
Method:
It looks like this soup requires a lot of steps and ingredients, but once you prepare Mise En Place, it won’t take too long to put this soup together. Trust me, this Corn Chowder is worth the effort!
Heat large saucepan or Dutch oven over medium-high heat. Add leeks , garlic and a pinch of salt and sauté , stirring frequently, until softened, 5 to 7 minutes. If it starts to stick to the bottom, add couple spoons of veggie broth.
Add diced veggies: celery, bell pepper, jalapeño and continue to cook for 2-3 min, stirring frequently.
Add the broth, salt, bay leaves, coriander, and potatoes; bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.
In a meanwhile, in a blender, puree 2 cans of coconut milk with 2 cup of the corn, 2 cups of cooked millets and turmeric root until smooth.
Add the milk and corn mixture to the soup along with the remaining 2 or 3 cups of corn. Simmer over medium heat until heated through about 8-10 minutes. You may want to add some more salt here.
Turn off the the heat and stir in fresh squeezed lemon juice and minced thyme. Taste and adjust seasoning, if necessary.
Ladle the soup into serving bowls and garnish with the drizzle of Leek and Tarragon Oil, fresh Tarragon and freshly grounded black pepper.
Leek and Tarragon Oil
ingredients:
1 cup leeks tops, sliced
1/2 cup tarragon herb, leaves only
1 cup light flavored oil, like Amaranth or Walnut oil
1/4 teaspoon salt
Bring one inch of water to a boil in a pot. Add a steamer basket to the pot. Place leeks tops and tarragon in a steamer basket and reduce heat to medium. Steam just for a few min, until bright green. Remove herbs and use paper towel to remove extra moisture . Place herbs and leeks in blender with 1 cup oil. I like to use Amaranth oil for its health benefits. Blend until smooth, scraping down the sides. Strain, season with a pinch of salt, and store in a sealed jar or bottle in the fridge. .
Note:
-Try to find the freshest and the sweetest corn, organic and not genetically modified.
Pharmacy:
Millet is one of the healthiest grains, reach in niacin which helps our body to regulate 400 enzyme reactions. It also reach in beta-carotene, minerals and vitamins . It is an excellent source of dietary fiber which helps to improve digestive health and much more…
Adding Millet makes this soup creamy without adding any dairy to it.
Amaranth Seed Oil is a vitamin mixture of biologically active substances, which has no equal among vegetable oil. It contain up to 77% of fatty acids, up to 8 % of squalene, up to 9% of phospholipids, up to 2% of phytosterols, vitamin E, carotenoids.